This study was conducted to assess the acceptability of the desirable serving temperatures of soups by evaluating the sensory characteristics of Radish Clear Beef Soup, Meat Pot Stew, and Chinese Cabbage Beanpaste Soup used in the Foodservice Establishment. 1. Taste revealed a better acceptability under a high temperature than that under a low temperature in three soups. 2. The aroma of Meat Pot Stew, Chinese Cabbage Beanpaste Soup showed a significant difference for each temperature, and especially, Chinese Cabbage Beanpaste Soup showed a better sabory aroma at $80^{circ}C{sim}85^{circ}C$. 3. Meat Pot Stew showed little significant differences in color and in its change among three soups. Chinese Cabbage Beanpaste Soup did not make any change of color at both $35^{circ}C{sim}40^{circ}C;and;50^{circ}C{sim}55^{circ}C$. 4. In a Meat Pot Stew case, appearance conspicuously changed at $35^{circ}C{sim}40^{circ}C$, which resulted in losing appetite. Three soups showed a good response above at $65^{circ}C$ and a very poor response at below $55^{circ}C$. 5. Radish Clear Beef Soup, Meat Pot Stew, Chinese Cabbage Beanpaste Soup showed a tender texture at above $80^{circ}C,;65^{circ}C;and;50^{circ}C$. 6. Chewiness showed a good acceptability from $50^{circ}C;to;80^{circ}C$ in Radish Clear Beef Soup, Chinese Cabbage Beanpaste Soup cases, but only in the case of Meat Pot Stew showed good response at $80^{circ}C{sim}85^{circ}C$. 7. In cases of Radish Clear Beef soup, Meat Pot Stew, bland and stinking aroma, and aftertaste were increased remarkably in proportion as temperature was lowered. In case of Meat Pot Stew, especially, it turned out to be almost impossible to eat at $35^{circ}C{sim}40^{circ}C$. 8. In cases of Radish Clear Beef Soup, Chinese Cabbage Heanpaste Soup, overall acceptability at $65^{circ}C$ was comparatively good but aroma and taste at below $65^{circ}C$ was so bad that there was the eminent tendency to avoid tasting.